Monday, December 5, 2011

Recipe: Spanish-Inspired Mac & Cheese

Spanish-Inspired Mac & Cheese 
by Michael Voltaggio

When we want a quick home-cooked meal, we often end up slurping down mac and cheese. But sometimes, our palette craves more spice and flavor than this quintessential dish has to offer. “Top Chef” alum Michael Voltaggio has a knack for refining American comfort food with unexpected global twists. With a few Spanish ingredients – chorizo, Bomba rice and fresh Manchego – he transforms mac and cheese into a grown-up version of the childhood classic. We test out his delicious recipe at home.

Spanish-Inspired “Mac & Cheese” -  Makes 6-8 servings

What You’ll Need:

½ cup olive oil
¾ cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 ½ cups Bomba rice
Pinch of saffron
1 bay leaf
½ cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 ½ cups (4 ½ oz.) grated Manchego cheese
2 tbs. chopped fresh chives

What You’ll Do:

STEP 1: Preheat boiler. In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic. Cook, stirring occasionally, until tender for 5 to 6 minutes. Increase heat to medium-high, add the chorizo and cook for 2 to 3 minutes.

STEP 2: Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.

STEP 3: Reduce heat to medium. Add the water slowly, stirring occasionally until each addition has been absorbed and the rice is firm (but not hard), about 20 minutes. Add the cream and cook for 3 minutes. Remove from heat.

STEP 4: Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish and sprinkle Manchego on top.

STEP 5: Broil until cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with chives and revert to childhood!

Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to images and recipe from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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